Try Truffles!
Want to serve an elegant, yet easy, dessert? Try truffles. The chocolate
kind, that is. Not the fungi. These rich and creamy bite-sized
indulgences are really quite simple to make. The secret is to buy the
best chocolate you can afford.
For 25-30 basic chocolate truffles you will need:
4 oz. good quality bittersweet chocolate, chopped in small pieces
4 oz. good quality semisweet or milk chocolate, chopped in small pieces
6 T. unsalted butter, cubed
2 tsp. instant coffee crystals dissolved in 3 Tbsp. warm water
1 Tbsp. of your favorite liqueur (optional)
COATINGS (Any or all of the following):
Unsweetened cocoa powder
Toasted, finely chopped pecans, almonds, walnuts, or hazelnuts
Finely chopped sweetened coconut
Very fine graham cracker crumbs
Powdered sugar
Melt both chocolates, butter, and instant coffee liquid in a double boiler
over simmering water. Stir with a rubber spatula until chocolate and
butter are melted and smooth (about 5 minutes). Remove from heat.
Stir in the liqueur. Pour chocolate mixture onto a parchment lined baking
sheet. Cover with plastic wrap and chill until firm (at least 1 hour).
Use a melon ball scoop or a couple of teaspoons to mold the cold
chocolate mixture into truffles.
Put each of the coating items in a separate shallow plastic container that
has a lid. Place each truffle into any one of the coatings and roll it
around until covered (Hint: When you have 5 or 6 truffles in any one of
the coating mixtures, put the lid on the container and gently shake it until
the truffles are completely coated).
Store the truffles in an airtight container (in a single layer) lined with
parchment paper. They will keep in the refrigerator for up to a week or
in the freezer for up to a month.
Suzanne Lieurance is a freelance writer and owner of the
Three Angels Gourmet Co.
which
produces a line of "heavenly gourmet mixes."
For food tips and other fun food information, visit the Three Angels
Gourmet Co.
blog.
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